The history of cider in Madeira goes back 5 centuries, with the first apples being introduced by colonizers in the 15th century. Since then, apples, ‘peros’ and pears began being cultivated on the island, to feed the population and supply the canning industry of that time.

From the 16th century onwards, there was an expansion of orchards across different geographic points on the island, such as Santo da Serra and Camacha, the later popularly known as the ‘island orchard’, given the number of orchards there.

Cider was known as the “drink of the poor”, which was made to drink at home, as the grape production was entirely destined for the companies producing and exporting the famous Madeira Wine.

There are currently more than 100 varieties of apples/pears in Madeira, whose morphological and/or chemical differences are due to the different types of soil found here.
Our apples/pears have two exceptional characteristics for cider production: acidity (which provides structure and longevity) and sweetness (which contributes to a higher alcohol content).

At Quinta da Moscadinha, cider is produced in an artisanal way, with apples from the orchard that gives the restaurant its name, thus honoring, once again, one of the ancestral traditions of the small village of Camacha.

To learn more about the entire production process, guided tours can be scheduled to visit Quinta da Moscadinha Cider House / Winery, which may include a taste of this secular drink and traditional ‘bites’. (Scheduling visits: reservas@grupomle.pt )